Steamed Oriental-style chicken and rice

Aug 31 2008 by Catherine Welford, Sunday Sun

AS the starting point for most of my menus seems to be what needs to be used up first, this is yet another recipe perfect for disposing of all the bits and bobs of veg that you seem to accumulate as the week goes by.

For this super-healthy low-fat dish, you will need a total of 500g of prepared vegetables . . . any combination you choose or that your fridge dictates.

You can use fresh veg or frozen, or you could even use leftovers, although I would add this to the rice at the same time as you add the chicken so it doesn’t go too mushy.

The vegetables will need to be sliced into bite-sized pieces before you start cooking. If time is especially tight, you could use one of those bags of ready-prepared mixed vegetables on sale in the supermarket.

When I made this, I used fresh carrots, celery and pepper, along with frozen peas, soya beans and broccoli. Anything goes!

Steamed Oriental-style chicken and rice is a great family midweek meal as, depending on how much preparation your chosen veg combo takes, it can be on the table in just 30 minutes from start to finish.

Super-quick, super-healthy and, because it’s all cooked in one pan, super-easy to tidy up . . . what more could you want?

STEAMED ORIENTAL-STYLE CHICKEN AND RICE

SERVES: Four.

INGREDIENTS:

2 large chicken breast fillets

2 tbsp soy sauce (use reduced salt if you have it)

2 tbsp sunflower oil

2 tsp chopped root ginger, from a jar is fine

1 medium onion, finely sliced

350g (12oz) white basmati rice

500g (1lb) prepared vegetables, see above

850ml (1½ pints) chicken stock, made up from a cube

You will need a large wok, frying or saute pan with a tight-fitting lid.

METHOD:

V Cut chicken fillets into bite-sized chunks and place in a bowl with soy sauce. Set aside to marinate while you get on with the rest.

V Heat oil in wok or saute pan and briefly fry onions with ginger for five minutes.

V Mix in basmati rice with the oily, onion-y mixture already in pan. When the rice is glistening, add prepared vegetables and pour stock over the whole lot. Bring to boil.

V Reduce heat, cover and cook for five minutes. Open lid and place prepared chicken on top of rice mixture, then pour over the remaining soy sauce chicken was marinating in.

V Pop lid back on pan and cook for a further 10 to 15 minutes, until rice and veg are tender and chicken is cooked.

V Serve immediately, straight from the pan, with extra soy sauce sprinkled over to taste.